It’s no surprise that Japan has some of the longest-living people in the world. Japanese cuisine focuses on natural, nutritious ingredients, with many everyday foods being incredibly healthy. Think fresh, minimally processed fish and vegetables, along with plenty of fermented foods that support gut health.

One of Japan’s most popular fermented foods is umeboshi—small pickled plums that take years to ferment. These tangy fruits aren’t just delicious; they’re packed with health benefits. Even better, the fermentation process produces a liquid called umeboshi acidulate, which has a unique sour-salty taste and anti-inflammatory properties that promote gut health. No wonder it’s a staple in Japanese kitchens.

### What is umeboshi acidulate?
Umeboshi acidulate is a vinegar-like liquid made by fermenting Japanese ume plums with salt and shiso leaves in wooden barrels for at least a year. When the plums are removed and pressed, the resulting liquid is rich in beneficial bacteria, making it great for digestion and a versatile condiment.

### What does it taste like?
It has a bold, sour-salty flavor with fruity, floral notes—some describe it as tangy and full of umami.

### Health benefits
Also known as ume plum vinegar, umeboshi acidulate contains calcium, iron, phosphorus, citric acid, and salt. It’s said to:
– Reduce inflammation
– Act as an antioxidant
– Alkalize the body
– Soothe heartburn
– Ease nausea
– Aid digestion
– Improve mineral absorption
– Support gut bacteria
– Help detoxify the liver

### Things to keep in mind
While there are no major side effects, it’s high in salt, so those with high blood pressure should enjoy it in moderation.

### How to use it
Use it like apple cider vinegar—just skip extra salt since it’s already salty. Try it in salad dressings with olive oil, drizzled over vegetables, or mixed into rice for extra flavor. It also works well in place of vinegar, salt, or soy sauce in recipes.

### Quick pickled red onions with umeboshi acidulate
Marinating red onions in umeboshi acidulate makes them tangy, salty, and easy to digest. Add them to salads or sprinkle over grains.

Ingredients:
– 1 red onion
– 2 parts water
– 1 part umeboshi acidulate

Method:
1. Slice the onion and place in a jar.
2. Add the water and umeboshi acidulate.
3. Seal the jar and refrigerate for 12 hours.

Enjoy this flavorful, gut-friendly condiment in your meals!